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Hardcover version of book (#109)

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This adds information on the upcoming hardcover version of the book.
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Hendrik Kleinwaechter
2023-06-01 16:22:36 +02:00
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README.md
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@@ -75,6 +75,11 @@ There's an additional enhanced accessibility version using a sans serif font:
* [Download compiled .mobi version](https://www.the-bread-code.io/book-sans-serif.mobi)
* [Download compiled .azw3 version](https://www.the-bread-code.io/book-sans-serif.azw3)
## Hardcover version
There is a hardcover version of the book available for purchase. [You can
read more details here.](https://breadco.de/physical-book)
## Support
Did you find a typo, or feel the wording could be improved?

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book/intro/preface.tex
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@@ -164,13 +164,10 @@ and how to adapt them when things go wrong while making bread.
It is my desire for this knowledge to be accessible to everyone around the world, regardless
of budget, and as such, I do not want to charge for the book. That's why I've decided to make
it open source and have asked the community to support my work financially via my ko-fi page
(https://ko-fi.com/thebreadcode). The community's feedback has been amazing so far, and
I've already raised much more money than initially expected.
The first version of the book will only be available digitally---this way, everyone can read
it---though there might also be a hardcover version in the future, depending on how well received
and appreciated it is by bakers around the world. The hardcover version will, of course, cost a
bit of money, but the digital version will remain free.
\url{https://ko-fi.com/thebreadcode}. The community's feedback has been amazing so far, and
I've already raised much more money than initially expected. The digital version of this book
will always remain free. There is also a hardcover version of the book available for purchase.
You can read more details here: \url{https://breadco.de/physical-book}
In this book, I will try to be as scientific as possible. I in no way claim, however, that
it will itself be a work of science. I have conducted several experiments that I will write